Egg tart is everyone's favourite dessert to order at dimsum restaurant. There are a few variations of egg tart out there. The flaky egg tart, shortcrust based egg tart and the Portuguese egg tart which uses puff pastry crust. The recipe here is using the shortcrust pastry method and we strongly recommend that you use a foil tart shell or an individual carbon steel egg tart mould as the crust is extremely flaky and it can be difficult to remove from the pan.
The crust can be made in advance and it can be kept for 3-5 days in the fridge. Store it in an airtight container and cling wrap the dough to drying freezer burn. Try making this buttery and flaky egg tart for your next hi tea!